It’s purple and delicious and so easy to make. Buying a whole head of cabbage always seems like a like you are singing yourself up for a lot of work, slicing, coring, shaving, etc. But seriously this goes from ingredients to table in barely 30 mins, and it doesn’t really take that much effort at all! This recipe for a braised cabbage with apples and a bit of citrus is simple and quick to make… and best of all, it keeps very well and can be enjoyed cold. Add a bit of goat cheese to transform this beautiful cabbage into a fancy savory treat. Let’s cook! Inspiration: Lemonade LA Cookbook Tom’s Flavor Notes: Clean, fresh, PURPLE, slightly sweet Ingredients: 2 lb Red Cabbage (1/2 of a big one) 4 small organic apples – diced 1 onion – diced 1 tablespoon grapeseed or olive oil 1/2 cup red wine vinegar 1/2 cup orange juice 1 teaspoon salt 1 tablespoon fresh cracked black pepper 4 ounces of crumbled goat cheese Step by Step Recipe Instructions – Citrus-Braised Red Cabbage with Apples and Goat Cheese Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons. Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft. Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally. Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too. Let’s Eat! Tools Needed Chef Knife Cast Iron Wok (or just big ole Fry Pan w/ Lid) Printable Recipe Citrus-Braised Red Cabbage with Apples and Goat Cheese Print Prep time 10 mins Cook time 20 mins Total time 30 mins Sweet and Purple with a bit of savory goat cheese! Author: Tom Schmidt (eatwithtom.com) Recipe type: Side Dish Cuisine: Veggies Serves: 4 Ingredients 2 lb Red Cabbage (1/2 of a big one) 4 small organic apples – diced 1 onion – diced 1 tablespoon grapeseed or olive oil ½ cup red wine vinegar ½ cup orange juice 1 teaspoon salt 1 tablespoon fresh cracked black pepper 4 ounces of crumbled goat cheese Instructions Get your big knife out and chop the cabbage in half. Trim out the core and discard. Turn the half cabbage over onto flat side and cut into 2-3 wedges. Shave each wedge to create cabbage ribbons. Dice up the onions and apples. Sautee over medium heat in an extra large fry pan or even a heavy wok with a lid (as I did). Cook until onions become translucent and slightly soft. Add cabbage to pan and turn to combine. Add red wine vinegar, orange juice, honey, pepper and salt. Adjust heat to low and cover to braise for 20 minutes. Stir occasionally. Once soft, but not moooshy, remove from heat. If enjoying warm, add to plate and top with goat cheese. For a cool version, store in tupperware and chill for a few hours. I would hold the goat cheese until plating too. Let’s Eat! 3.2.2925
I am from the midwest and generally the fish we get around here, we done caught’em ourselves! Large Mouth Bass, Catfish, Crappie, etc., etc. And believe me, I’ve got some pictures of me (and my family) with their biggest catch on my phone. Fishing is just one of those things that create some of the most vivid and fun memories of the good ole days of sunrise fishing with my family… Fishing is quite an animalistic experience of man vs. fish and it’s a battle of the wits to see who survives. Ok, maybe a bit dramatic but outsmarting a big one will forever give you a bit of pride that you’ll never forget. Nowadays, I don’t get out to go fishing, but Whole Foods does bring in a few nice ones (and puts them on sale!) every now and then. This week we found an interesting looking Red Snapper and decided to give it a go in the Sous Vide. I adapted the recipe from a few basics I found online. Once you get the basics for a whole fish in the Sous Vide (temp 130°F & time 60 mins) you can add whatever spices you like! I took this Red Snapper a bit more down the Asian inspired route and it turned out simply delicious. We were totally impressed by how flavorful and moist the meat was, while maintaining a nice flakiness. Let’s Cook! Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Tools Needed Sous Vide Machine – I use the Annova Sous Vide 12 Qt Plastic Tub with Lid – Rubber Maid one works well or just any container to get the fish in and covered with water Food Saver – I like the sealed bags even though zip locks would do… Seems a little stronger and less likely to spring a leak Roll of Bags for Food Saver – These have worked great for me and fit a fish! Red Snapper Whole Fish Recipe for Sous Vide Instructions 1. Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F 2. Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. 3. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. 4. Rub seasoning mixture on fish and add some to the body cavity. 5. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. 6. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… 7. Put fish into sous vide water and set timer for 1 hour. 8. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. 9. Take a few pictures for Instagram and… Let’s Eat! Whole Fish Sous Vide Red Snapper – Super Tasty & Easy Recipe Print Prep time 10 mins Cook time 1 hour Total time 1 hour 10 mins Easy recipe for whole Red Snapper Fish in Sous Vide Author: Tom Schmidt (eatwithtom.com) Recipe type: Sous Vide Cuisine: Seafood Serves: 2-4 Ingredients 1.5-2lb Red Snapper Whole Fish (gutted and cleaned) 2-3 tablespoons of fresh grated ginger 1 teaspoon garlic powder 2 tablespoons french thyme 1 tablespoon sesame oil 1 tablespoon olive oil Instructions Set up sous vide bucket and fill with warm water. Set to a temperature of 135°F Rinse the fish and make sure there are no guts in the body cavity. This can make the surrounding meat ultra bitter and unpleasant. Create your seasoning blend, add ginger, garlic powder, thyme, sesame oil and olive oil to bowl and combine. Rub seasoning mixture on fish and add some to the body cavity. Create a food saver bag that is plenty long enough for your fish plus about 5 inches. This will give you enough bag to attach to side of sous vide container. Put seasoned Red Snapper fish into your long bag and seal with food saver. I used the vacuum seal setting and cancelled the vacuuming once most of the air was out. I didn’t want it to crush the fish… Put fish into sous vide water and set timer for 1 hour. After 1 hour, remove the bagged fish from the sous vide bucket and transfer to serving dish. Take a few pictures for Instagram and… Let’s Eat! 3.2.2925
There’s yogurt and then there is HOMEMADE yogurt. You’ve got to try this recipe to get a taste of the fragrant and deliciousness of a freshly crafted yogurt. Yogurt, probably super difficult to make, right? They sell so much pre-made in sooo many different flavors, but none stand a chance against the homemade version. This dish has become a little treat we enjoy nearly every day now and we simply eat it plain!
Yogurt Recipe for Sous Vide
The origins of our yogurt making date back to a recent crusade to find digestive health. We had been reading the SCD Diet and along with that, they recommended a homemade yogurt with specific cultures. GI ProStart Yogurt Starter is the brand we have been using with great success. If you just want to get your feet wet and try this without ordering a culture, just grab a container of Fage yogurt for the starter. This is one of the few yogurt brands without lots of thickeners and non-sense added.
I recently began making our yogurt with the Annova Sous Vide machine. The results have been pretty awesomely creamy and consistently fermented each time. I have also made batches of yogurt the old fashioned way with a cooler and warm water added every few hours. This kinda works, but the Sous Vide is by far an easier way to get great results.
For the milk, we have made delicious yogurt with both grass fed whole cow’s milk and whole goat milk. The cow’s milk tends to have a bit of a creamier and more gentle flavor. The goat’s milk goes a little more sour and maintains a bit smoother texture. Try them both and let us know how they turn out for you.
Homemade applesauce, although sort of resembles the store-bought stuff, blows it away with the soft texture and wonderful sweetness. Sometimes the simple things are worth making at home.
Applesauce is another homemade item that you probably think: “Shoot, that probably requires some tools I don’t have…” Actually… all you need is a peeler, knife, pot and smasher. Boom applesauce! It’s so stinkin easy that you will likely pull it right into your set of GO TO recipes.
The apples used in this recipe were of the variety “On Sale.” Yes, that is a variety most likely found at your grocery store. They may have been Fuji apples, but I forgot. I have made this easy applesauce recipe out of quite a few varieties of apples thus far and have not found a bad one. Some end up a little more tart than others, but absolutely edible. If it’s slightly tart, just give it a few days in the fridge and voilà it becomes sweeter.
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Stir fry this and stir fry that… You can basically stir fry anything! This is a great combo (Green Beans, Carrots and Tempeh) for a meat-less option that will still keep ya full past dessert.
The unassuming fermented soybeans (tempeh) wear a meaty disguise to this veggie party with an amazing ability to soak up the dark soy sauce flavors. Add a pile of fresh crunchy green beans, a few carrots, with plenty of garlic and ginger for a bright and satisfyingly hearty ethnic taste.
Your co-workers may even ask: “What type of meat is that in your super delicious looking stir fry left overs??”
And no Bob, you can’t have any my stir fry…
Speaking of left overs, this is one of our staples for a pre-cooked, packaged meal and frozen meal. We have embarked on many stir fry cooking sprees of over 20 pounds on a Sunday afternoon. Then we split up the loot into 1 pound FoodSaver vacuum sealed bags, the perfect single serve healthy lunch or dinner for a guy on the go. Reheating is a breeze and the flavors / textures remain pretty darn good even after a few weeks!
As of this writing, I have eaten our packaged stir fry in 15 states and at 35,000 feet somewhere over Russia… Have stir fry, will travel.
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Best Aeropress Brewing Method by Joshua from Everybody’s Coffee Chicago
Nothing starts the morning off like a cup of coffee. Or really, the afternoon… or the work week… or even the weekend! With so much coffee, shouldn’t it be awesome? Joshua from Everybody’s Coffee in Chicago is a coffee aficionado who has studied, and perfected the art of the Aeropress inverted brewing method. People come from around Chicago to enjoy his brews, I’ve seen them at the shop… This video and recipe outline the step by step instructions to craft an amazing cup of coffee that doesn’t suck, right at home!
The recipe video begins by explaining the grind size and how it should look (like a coarse sand) for the best result. We used the Hario Ceramic Slim Mini Mill hand grinder with 6 clicks from closed on to get the perfect grind for this variety.
“If your coffee tastes too acidic, grassy/vegetal, or weak, go down one click at a time (a finer grind) & if your coffee tastes too bitter, drying, or harsh, go up one click at a time.” -Joshua
Turn the Aeropress upside down and toss in the grounds. Josh then shows us how to use the Bonavita Kettle to properly moisten the grounds with a swirling motion. This sounds a little silly at first, swirling and pouring slowly… but it helps to open up the flavors and get the hot water more evenly throughout the Aeropress chamber. Can’t argue with results… Once the chamber has reached capacity, give it a gentle stir with a metal spoon or the included stirrer. Replace the lid and LET IT BREW!
Josh uses a basic kitchen timer to track the brewing time which totals just about two minutes, 1:40 for brewing and about :30 for the plunging. He makes it look so easy… that you will definitely have to try it at home. To really geek out on the Aeropress, stop by Everybody’s Coffee and pick Josh’s brain or look up the World Aeropress Championship (no kidding!) for creative and crazy recipes.
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Let’s face it when you get hungry, you gotta eat something… And you can’t just bake a chicken or make a fresh kale salad every time the HUNGER strikes! These coconut macaroons sweet, filling and store well for at least a week. That is if you can resist eating them all at once…
Recipe Inspiration: Lynnette Astaire – LiveLynnette.com
For this post we’ve brought in the lifestyle expert and healthy food queen Lynnette Astaire to help us out with a healthy snack recipe. She is a true health fanatic and loves to share her tips and tricks for a great life on her site www.livelynnette.com. The content is raw, real and super funny! Her recent Beyonce 7/11 parody video had me cracking up as her and a friend lip-sync the song on the beach in Mexico.
This recipe was inspired by one of Lynnette’s favorite snacks from Whole Foods. The only problem was, she loved them so much that the pre-packaged price tag was eating a hole in her pocket. With a bit of ingredient list research and a few Google searches, voila Coconut Macaroons on the CHEAP!!
This recipe includes almond flour (or meal) to keep it gluten free and gives it nice nutty flavor. This is a new ingredient for me, but it is a fun one! Angela the Baker first introduced almond meal to me with the Peach Crumble recipe where she combined it with ground up quinoa for a tasty grain-free topping.
This super quick kale salad recipe will remind you of your favorite Cesar salad, but without all the dressing! It features my favorite deep dark green lacinato kale. You will love this recipe as a savory contrast to the sweeter Massaged Kale with Cranberries and Sunflower Seeds.
The lemon juice with a little salt magically wilts down the greens making them soft and luxurious. I like to give this one a quick massage speed up the process and make it extra tender, but you can also just let the lemon and salt work their wilting magic over a few hours. Check out the video to learn how-to massage the kale!
Parmesan provides the blast of flavor. Be sure to look for a quality chunk of parmesan to grate into your salad, mmmmm… worth every penny. Even with the best parmesan you can find, you only need a few bucks worth for a whole dish!
True Food Kitchen Restaurant and Cookbook Review
Adapted from Dr. Weil’s cookbook, this is a close cousin to the Kale Salad served in the True Food restaurants. On my recent trip to Denver, I tried the real deal at True Food in Cherry Creek. The restaurant is super hip: fun concept and lots of veggies on the menu (but also some meat and booze — look, it’s a party; bring friends!)
The True Food – Cherry Creek experience: trendy neighborhood, fashionable folks, intellectual chatter and open concept kitchen and food prep areas. The layout and attitude implies respect and authenticity on HOW your TRUE FOOD is PREPARED, the heart of the “True Food” concept. The service had a educational flair, with the waiter answering all menu questions with an underlying knowledge of the health benefits. Bottom line, a cool place to stop by in Denver.
The salad was great at the restaurant, but a little pricey for my big appetite for greens. As with any great experience comes a price tag, but HOORAY: this salad is one you can make at home. Thank you, Dr. Weil — for the cookbook featuring many of True Food’s popular dishes. Filled with beautiful images and fun commentary from the Chefs who worked along side Andrew Weil in creating these recipes, this cookbook is a treat. Pick up the True Food cookbook and read the story of how Dr. Weil convinced the Chef to embrace the use of a garlic press. Funny stuff!
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Delightfully satisfying and comforting chicken soup on the quick! This use of the pressure cooker creates both a wonderful soup broth and perfectly cooked chicken (not that soggy stuff…) ALL IN ONE POT.
The pressure cooker has earned its place on the shelf with this recipe. You might be thinking, damn, I don’t have a pressure cooker. Take a quick scroll through this recipe any way and check out the result. See how stinking fast you can have awesome soup?! If you’ve still got some Christmas cash laying around, check out the Fagor Pressure Cooker.
“I could eat this everyday! I like to grate a bit of white sharp cheddar on it too.” – Tom’s Mom
This soup features two layers of flavor, the deep rich and savory flavor from the fresh chicken broth and then it’s brightened up at the end with a large handful of spinach and some lemon juice. The lemon is amazing because the acidity enhances the flavor similar to salt AND causes the broth to transform into a white opaque color. Whooaaa food chemistry…
Recipe Inspiration: The Pressured Cook
This recipe was adapted from Lorna Sass’ book on pressure cooking called “The Pressured Cook.”
She is a pressure cooker master and the book is chockful of tips for pressure cooker success. According to Lorna, this recipe has been adapted from the Scottish soup called “Cock-a-leekie” — and COCK-A-LEEKIE CURES ALL AILMENTS. So there you have it!
My initial hesitation with this recipe was the idea of boiled chicken meat. Seriously it freaked me out. Sounded like it might turn out like some gnarly cafeteria goo. To my utter amazement this was absolutely not the case! I pride myself with my chicken cooking abilities, so I promise you won’t be led astray with this one.
Lemon Chicken Vegetable Soup with the Pressure Cooker Method Step by Step Recipe
Fresh and light with tons of lime and coconut. Take a ride around the world with this tropical vegetable dish. The Kaffir Lime leaves give an amazing aroma of lime throughout the dish without citrusy bitterness. Finished with heaping handful of cilantro for an ultimate fresh taste.
Over the Christmas break, I was back at home perusing cookbooks and found “Plenty More” by the uber famous Yotam Ottolenghi. At first glance I was thoroughly impressed by the images, but felt the ingredients may be too obscure for most. I still grabbed the book and loaded it up for some airplane reading on the way back from Missouri to the Chicago Arctic.
Recipe Inspiration – Plenty More: Vibrant Vegetable Cooking from London’s Ottolenghi (pg.62)
While squished into an airplane seat and thumbing through the book, I found myself quite excited about a number of Yotam’s recipes. They seem to have an un-abashed other world flair to them. Due to his British tongue, a number of ingredients that sound exotic turn out to be easily attainable. For example, “haricots verts” actually are just simple green beans…
Ok, so beans are haricots verts, but when do I find curry leaves, and fresh ones to be exact? Well I haven’t yet… But I did find fresh Kaffir Lime leaves at an asian grocery store for real cheap. So I tossed ’em in! Although I am sure it’s a very different flavor from the original recipe, the aroma and flavor infusion from the leaves is worth a quick trip to the market.
Another substitution I made for this recipe was young coconut meat for grated mature hard coconut. Until preparing this dish I had never hacked into a fresh coconut in the kitchen. Recalling my childhood, we might have had one that I smashed with a hammer in the driveway, but that’s about it. My girlfriend loves coconut water and has many fond memories of drinking them along the roadside in Singapore. She assured me, “just cut here and here and the top will come right off.”
I sort of believed her, but I still wore my cut resistant gloves. I dug up an old knife and began gently hacking away at the top point. It’s easy to cut through the white flesh, but then there is a woody center that does take a bit more whacking. Then suddenly the coconut water begins to leak out and whoohoo! Just like finding water in the dessert. Take a look down below for images of how-to break into the young coconut, it is definitely easier than I would have imagined. AND the coconut is totally worth it in this veggie dish for a hint of sweetness and richness.
This recipe was the my first foray into “Plenty More” and it actually turned out real tasty! Either every recipe in this book is pretty good, or I just got lucky. Regardless, I am motivated to translate more British English to discover the world according to Yotam.